Quarantine Chili
/Quarantine doesn’t have to me sacrificing FLAVOR! This hearty plant based chili delivers on SO many comfort food levels and it’s made from simple pantry staples.
Read MoreQuarantine doesn’t have to me sacrificing FLAVOR! This hearty plant based chili delivers on SO many comfort food levels and it’s made from simple pantry staples.
Read MoreIngredients:
1 can black beans rinsed
1 can hominy rinsed
1 jar campfire salsa or your favorite salsa!
1/4 cup water
1tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 cup ground black pepper
4 cloves garlic minced
1 large onion diced
1 large red pepper diced
1/2 package of tempeh crumbled or any leftover tempeh that has been marinated or baked just chop it up
2 tbl cacao powder
1 tbl tomato paste
3 tbl water mixed with powder and paste
In a large saucepan, saute the onions, red pepper and garlic in olive oil until onion is transluscent. Add the cumin, pepper, salt and chili powder and mix until fragrant. Add the salsa, 1/4 cup water, hominy, black beans and crumbled tempeh. Cover and simmer 10-15 min until the mixture is well combined. In a small cup mix tomato paste, cacao powder and 3 tbl water until a sauce forms. Combine the sauce and the black bean mixture and simmer uncovered for a while longer, tasting to adjust salt or flavor as you wish.
**This chili is thick and delicious and can be served on its own with tortilla chips or scooped over brown rice or quinoa. Add avocado, raw onion, cilantro or lime juice too!
This is a throw together, ready in an hour easy vegan chili. It was inspired by a recipe for pozole, my husband loves from the Thug Kitchen Cookbook (which is a household favorite). It makes a big pot so be ready for leftovers!
2 Tbl olive oil
1 medium onion diced
5 gloves garlic minced
4 cubanelle peppers (or 2 green or red peppers)
1 package tempeh
1 22oz can of crushed tomatoes
1 can black beans
1 can chick peas
1 can hominy
1 can corn (I know this is redundant because hominy is corn but it’s nice to have pops of yellow in the chili! )
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp chipotle
1 Tbl cocoa powder
1/4 tsp cinnamon
2 cups water
sliced avocado
shredded red cabbage
lime juice
cilantro
sliced radishes
slivered green onion
Saute onion and oil over medium heat until the onion begins to turn translucent. Add garlic and peppers and toss until fragrant. Add spices except cocoa and crumble tempeh and stir until well coated. Add beans, hominy, corn and crushed tomato, cocoa and water. Mix thoroughly and simmer on low heat for 20min-45min (if you have the time, let this simmer for longer, it only gets better with time.) If you like your chili more loose, add another cup of water. Serve warm with garnish of your choice.
Dine with love. Handmade pottery enhances meals whether you're cupping a lovely bowl of soup and dining alone or serving a beautiful platter of your best dish to a table of friends. The Vegan Potter crafts each piece with attention to detail and functionality. All ware is dishwasher, microwave and oven safe.
Get TWO FREE Video Tutorials by Subscribing to my list below!